Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Turkey, grilled chicken & crab-cake mix were found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers could not be located in some cold holding equipment.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The double-door refrigerator was found holding at 50 degree Fahrenheit.
Correction: Repair/replace the double-door refrigerator. Must maintain a food product temperature of 41 degree Fahrenheit or below at all times.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Debris build-up on the floor under/around equipment.
Correction: Provide a detailed kitchen floor cleaning as needed.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room door does not have a self closure door device.
Correction: Install a self-closure on the rest-room door.
- Critical: Toxics - Storage of Toxic Containers* (repeated violation)
Observation: Canisters of butane fuel & mini torches are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Above items must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/20/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash*
Observation: Dish washer was observed loading dirty dishes into the dish machine then unloading the clean items without adequate hand-washing.
Correction: Instruct food employees to clean their hands and exposed portions of their arms between loading dirty items and unloading clean items from the dish machine.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Kitchen staff were eating & drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat & drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp, ham & turkey were observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: Thermometers were not easily located in all cold holding units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature Measuring Devices
Correction:
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the kitchen hand-sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door was observed open.
Correction: Protect the food establishment against the entry of insects and rodents by keeping the rear exterior door closed.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room door does not have a self closure door device.
Correction: Install a self closure door device on the employee rest-room door.
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04/27/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. Health permit posted & visible. Establishment very clean and sanitary.
No violation noted during this evaluation. | 10/15/2014 | Follow-up | |
Establishment with an adequate metal food stem thermometer. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Numerous drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated*
Observation: An unknown food product in the reach-in refrigerator was observed with mold growth. (some type of meat salad)
Correction: Ensure food is safe and unadulterated.
- Critical: Game Animals*
Observation: The source from which the game animals were received is not under a voluntary inspection program administered by the USDA. Numerous bags of wild game meat were observed stored in the exterior storage room freezer.
Correction: Ensure game animals are received from a source participating in a voluntary inspection program administered by the USDA. Game animals such as exotic animals must be inspected and approved in accordance with the Voluntary Exotic Animal Program. Rabbits must be inspected and certified in accordance with the Rabbit Inspection Program.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Numerous dirty & clean wiping cloths were observed in the kitchen on counters, hand-sinks, etc.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (walk-in cooler, kitchen & exterior building.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potato salad, pork BBQ and a large container of whipped butter were observed cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard product)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat foods in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (repeated violation)
Observation: According to the ""preparation"" date on the prepared ready-to-eat food in the reach-refrigerator, the food should have been discarded five days ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no sanitizer/chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer/chemical test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade, ice machine interior & the meat slicer.
Correction: Provide a detailed cleaning & sanitizing as needed.
- Non-Food Contact Surfaces
Observation: Debris build-up on the non-food contact surfaces of the cooking equipment, reach-in refrigerators and the walk-in cooler storage racks.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected
Observation: Outer opening of exterior storage building is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the floor & walls in the kitchen.
Correction: Provide a detailed floor & wall cleaning as needed.
- Critical: Pests-Controlling Pests*
Observation: Numerous fruit flies were noted in the kitchen (onion/potato storage) around trash cans & the keg cooler.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Several chemical spray bottles were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All chemical spray bottles must be located in an area that is not above food, equipment, utensils, linens or single service items.
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10/01/2014 | Routine | |
Establishment with an adequate metal food stem thermometer. The dish machine reached an adequate hot sanitizing temperature. Discussed employee health policy. Health permit posted & visible. Note: locate chemical test kit & paint new counter area.
Additional food temperatures (degree Fahrenheit) sliced cheese 37, 37, shredded cheese 39, 40, milk 38, half & half 39, 39.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Dressings & sauces were found cold holding at improper temperatures.
Correction: Discard all potentially hazardous foods that are temperature abused.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat foods in the refrigeration unit is inappropriately marked with a date or time that exceeds the maximum holding time as allowed by law.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Refrigerator holding between 47-48 degree.
Correction: Repair or replace the refrigerator. Unit must maintain foods at 41 degree Fahrenheit or below at all times
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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04/01/2014 | Routine | |
Establishment with an adequate metal food stem thermometer. The dish machine reached an adequate hot sanitizing temperature.
Additional food temperatures (degree Fahrenheit) salad dressings 39, 39, 40, 40, olives 40, coleslaw 36, cheese 36, 37, 38, 38, orange juice 37, 38, half & half 36 heavy cream 36, produce 36, 36, 38, 39, 38, 40.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was observed stored above non-raw foods in the walk-in cooler.
Correction: Store all raw foods below all other foods in order to prevent cross contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats in the refrigerator are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: A quaternary sanitizer test kit could not be located.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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09/13/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The dish machine reached an adequate hot sanitizing temperature. The quaternary sanitizer had an adequate concentration when tested.
Additional food temperatures (degree Fahrenheit) shell eggs 38, 40, Blue cheese crumbles 38, beef 38, 38, 39, scallops 38, bacon 38, cheese cubes 38, 38, 39, sliced cheese 38, 39, chicken 39, sour cream 39, 38, sauerkraut 38, tomatoes 40, shredded cheese 40, salad dressings 39, 40, 40, jalapenos 40, mayonnaise, relish 40.
- Outer Openings - Protected (repeated violation)
Observation: The two rear exterior doors do not have an adequate self-closing door device.
Correction: Protect the food establishment against the entry of insects and rodents by installing self-closure devices on the exterior doors.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the kitchen floor under equipment.
Correction: Provide a detailed floor cleaning as needed.
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01/11/2013 | Routine | |
Establishment with an adequate metal food stem thermometer and quaternary test kit. The dish machine reached an adequate hot sanitizing temperature.
Additional food temperatures (degree Fahrenheit) Blue cheese dressing 35, produce 38, 41, 41, 38, salad dressings 37, 38, 38.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units.
Correction: Provide a temperature measuring device in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing Equipment, Cleaning Frequency
Observation: Debris build-up on the dish machine.
Correction: Provide a detailed dish machine cleaning as needed.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. (stock room)
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/14/2012 | Routine | |
All violations from previous inspection have been corrected.
Rutherford Janitorial serviced the dish machine last week.
Although thermolabel shows that dish machine didn't quite reach 160, temperature of dish machine water was taken indicating that water is at 165 F.
Thermometer of dish machine is showing that temperature is reaching 190.
No violation noted during this evaluation. | 11/12/2010 | Follow-up | |
Quaternary ammonium sanitizer in sanitizing buckets is registering at proper concentration.
Adequate metal stem thermometers.
Ready-to-eat food items must be date marked within 24 hours.
A follow-up will be conducted on November 15, 2010 or whenever dish machine is repaired.
Non-critical must be corrected within 30 days.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several food items observed being stored on the floor of the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) Thermometer on dish machine show that machine is reaching 180 F, however two separate thermolabels were run through machine and are not registering 160 F. Operator has called to have dish machine serviced and has switched to method of wash, rinse, and sanitize until machine can be repaired.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice bucket were not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
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11/03/2010 | Routine | |
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